Wednesday, July 30, 2008

Dolce Pan con Zucchini

Dolce Pan con Zucchini

Sweet zucchini cakes laced with zesty lemon icing.

* 3 cups all purpose flour
* 1-1/2 cups sugar
* 3 teaspoons ground cinnamon
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 3 eggs
* 2 teaspoons vanilla extract
* 1 cup extra light olive oil
* 3 cups shredded, unpeeled zucchini
* 1-1/2 cups California natural raisins
* 1-1/2 cups California golden raisins
* 1 cup chopped walnuts

Lemon Icing

* 1-1/2 cups powdered sugar
* 1 teaspoon lemon zest
* 3 tablespoons lemon juice
* 1 tablespoon extra light olive oil


Heat oven to 350°F. In a large bowl, whisk together flour, sugar,
cinnamon, salt, baking powder and baking soda. In another large bowl,
beat eggs, vanilla and olive oil. Stir in remaining ingredients. Pour
over flour mixture and stir until thoroughly mixed. Pour batter into
twelve greased individual Bundtlette molds to 1/3 full. Bake 30 to 35
minutes or until a toothpick comes out clean. Or pour batter into two
greased 9 x 5-inch pans and bake 1 hour or until a toothpick comes out
clean. Let cool. Remove from pans. In a small bowl, combine all icing
ingredients. Drizzle over room-temperature cakes. Place cakes on
individual plates and serve.

From: The Best of Food Digest, a Reader's Digest Cookbook
Yields: 12 individual cakes